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Author Notes: If you've never heard of tartiflette before, you're missing out! Basically a layered potato, bacon, cheese, cream and onion gratin, it's made with the nutty Reblochon cheese which makes it sinfully rich! I love the flavours of this so much and figured they would work well in a mashed potato dish. Much like a crème brûlée, you break the crispy cheesy crust to reveal soft, fluffy decadent mashed potatoes underneath. Heaven in a ramekin! PLUS, it was ready in about 30 minutes! Perfect for a cold winter night! —Mardi (eat. live. travel. write.)
- 2-3 medium baking potatoes
- 1/2 onion, finely diced
- 6 slices bacon or pancetta, diced
- 1/3 cup crème fraîche
- 2 tablespoons chives, finely sliced
- 1 tablespoon butter
- 1/4 cup dry white wine
- 200 grams Reblochon or soft-washed rind cheese, sliced
- Peel the potatoes, cut in halves or quarters depending on size and boil in salted water for about 15-20 minutes or until they are easily "mashable" with a fork. Drain.
- Fry onion in the butter until translucent.
- Add the bacon or pancetta to the onion and fry until crispy.
- Add the wine and cook until reduced.
- Mash the cooled potatoes in a bowl with the chives and the crème fraîche (you can substitute 1/2 cup sour cream with a tablespoon of heavy or clotted cream if you can't find crème fraîche).
- Add the bacon/pancetta and onion to the potato mix and combine thoroughly.
- Place the potato mix in small buttered ramekin dishes and layer the cheese on the top.
- Bake for about 5 minutes at 425F, then broil on high until the cheese is bubbling and has formed a golden crust (about 2 minutes). Bon appétit!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Mashed Potatoes
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